Hearty Italian Chicken Sausage and Bean Soup with Kale and Carrots

This one-pot Italian chicken sausage soup is the ultimate comfort food for busy evenings. With tender chicken sausage, hearty kale, sweet carrots and creamy cannellini beans simmered in a rich broth, it delivers big flavor with minimal effort. Best of all, it comes together in just 20 minutes, making it a perfect weeknight dinner solution.

The secret to this soup’s depth is a combination of chicken stock concentrate and a creamy sauce base, which create a luscious, savory broth. A squeeze of fresh lemon juice at the end brightens everything up, balancing the richness. Serve with extra lemon wedges for a touch of acidity that takes this soup to the next level.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

13.4 ounce Cannellini BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim, peel and halve the carrot lengthwise, then slice thinly crosswise into half-moons. Remove and discard any large stems from the kale; chop the leaves into bite-size pieces. Drain and rinse the cannellini beans. Cut the lemon into quarters.
2. Heat a drizzle of oil in a large pot over medium heat. Add the Italian chicken sausage; using a spatula, press it into an even layer. Cook undisturbed until browned on the bottom, 2-3 minutes. Break the meat into pieces, then add the carrot, kale and ½ teaspoon salt (1 teaspoon for 4 servings). Cook, stirring occasionally, until the sausage is cooked through, carrots are slightly softened and kale begins to wilt, 3-4 minutes.
3. Meanwhile, in a small bowl, combine the cornstarch with 1 tablespoon water (2 tablespoons for 4 servings) and stir until smooth and no lumps remain. Tip: Use your finger to ensure there are no lumps. Stir the chicken stock concentrates, cornstarch slurry, half the beans and 1½ cups water (3 cups for 4 servings) into the pot with the sausage mixture. Using the back of a wooden spoon or spatula, partially mash the beans in the pot. Cover and bring to a boil, then immediately reduce to a low simmer. Cook until the kale is wilted and the broth has thickened slightly, 3-5 minutes. Tip: Check if the kale is wilting evenly and stir occasionally if needed.
4. Stir in the cream sauce base, remaining beans and a big squeeze of lemon juice. Cook until combined and warmed through, 1-2 minutes. Tip: Add another splash of water if you prefer a thinner broth. Season with salt and pepper to taste.
5. Divide the soup between bowls. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute Italian chicken sausage with pork or turkey sausage. Just adjust cooking time as needed to ensure it’s fully cooked.

Can I make this soup ahead of time?

Absolutely! This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if it thickens too much.

What can I use instead of kale?

Spinach or Swiss chard are great substitutes. Add them in the last few minutes of cooking, as they wilt faster than kale.